Hong Kong Pork Stew
courtesy of Chet's Crock
2 pounds boneless pork shoulder, cubed
1 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. pepper
13 ounces canned pineapple chunks
1/4 cup firmly packed brown sugar
1 tsp. chicken broth granules
1/4 cup molasses
1/4 cup vinegar
2 Tbs. cornstarch
1 16-oz can sweet potatoes
2 tomatoes, cut in eighths
1 medium green bell pepper, cut in 1" cubes
Trim excess fat from meat. Place in crock pot and season with salt, ginger and pepper. Drain syrup from pineapple and add water to make 1 1/2 cups. Reserve chunks. Add syrup to pork, stir in sugar, chicken broth, molasses and vinegar. Cover and cook on low for 8 hours or high for 4 hours. Turn heat to high. Combine cornstarch and 1/4 cup cold water. Stir into pork mixture and blend well. Add cooked sweet potatoes, tomatoes, pineapple chunks and green peppers. Simmer 20 minutes until thickened and vegetables are heated through.
Fabulous crock pot recipes, tasty cookie recipes, and vegetarian, vegan, and healthy raw food recipes shared by a natural health food writer who loves to eat. Fun! Visit Chet at chetday.com/easyhealthyrecipes.htm
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